Stewed Strawberries with Yogurt and Couscous

I wanted to have strawberries for breakfast today, and made up this dish to take advantage of the color and flavor of the lovely berries we are enjoying this summer.  And couscous is a nice change from oats.

The ingredients are simple so you can easily alter the proportions to make any number of servings you like.

I think this would also be nice with fresh peaches, or blueberries, rhubarb, cranberries or even apples... and vanilla yogurt would be delicous!

Stewed Strawberries with Yogurt and Couscous
Makes 4 servings

• 1/2 cup whole wheat couscous
• 1 cup warm water
• 2 cups strawberries, washed and cut into small chunks
• 1/4 cup water
• 1 tsp cinnamon
• 2 tsp Splenda
• 1 cup plain fat free yogurt

1. If you have time you can make up the couscous using the Dashboard Method, or by putting 1 cup water into a small saucepan and heating it to the boiling point.  Stir in the couscous, cover the pan with a lid and then remove the pan from the heat and set it aside for 5 minutes.  The couscous will absorb the water.
2. Put the strawberries into a small saucepan with 1/4 cup of water.  Bring to a boil, then turn down the heat and let simmer and bubble for about 10 minutes.  Remove the pan from the heat and stir in the cinnamon and Splenda.
3. To serve, divide the plumped couscous among 4 cereal bowls.  Place 1/4 cup yogurt on top of the couscous in each bowl.  Then top with one quarter of the strawberry compote... approximately 1/2 cup.
4. Serve while still warm.

Per serving.
Weight Watchers P+ = 3.
Calories 122; Protein 6g; Carbohydrate 24g; Fat 1g; Fibre 3g.

Cut the strawberries into chunks.

Cook until soft in a bit of water.

Put prepared couscous into bowls.

Put yogurt on the top.

And then top with stewed berries.

Printable Recipe